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Chop the onions by hand rather than in a food processor, so the processor blades don't turn the onions watery. The chutney is red from tomato and tomato paste, with a mild heat. Make it hotter, if you like.

2

Spanish onions, finely chopped (4 cups chopped)

4

teaspoons distilled white vinegar

1

teaspoon salt, or to taste

1/2

green bell pepper, seeded and finely chopped

1

small tomato, seeded and chopped

3

tablespoons tomato paste

1

teaspoon vegetable oil

1

teaspoon garam masala, or to taste

1/8

teaspoon cayenne pepper, or to taste

1. In a bowl, combine the onions, 3 teaspoons of the vinegar, and 1/2 teaspoon of the salt. Set aside for 30 minutes. Drain the onions and rinse them lightly. Pat them dry. Rinse and dry the bowl.